Ingredients:
- 3 cups (375g) All-purpose flour
- 2 cups (400g) Granulated sugar
- 1 tbsp (15g) Baking powder
- ½ tsp (3g) Salt
- ¾ cup (170g) Unsalted butter, softened
- ½ cup (120ml) Vegetable oil
- 3 large eggs, room temperature
- 1 cup (240ml) Whole milk, room temperature
- 2 tsp (10ml) Pure vanilla extract
- 2 cups (450g) Unsalted butter, softened
- 6 cups (720g) Powdered sugar, sifted
- 3 tbsp (45ml) Heavy cream
- 2 tsp (10ml) Vanilla extract
- ¼ cup (30g) Gold star sprinkles
- ¼ cup (30g) Black sanding sugar or round sprinkles
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper.
- Cream the softened butter and granulated sugar until the mixture is pale and fluffy.
- Beat in eggs one at a time, then stir in the vegetable oil and vanilla extract.
- Alternately add the dry ingredients (all-purpose flour, baking powder, salt) and the whole milk, mixing until just combined; do not overmix.
- Pour batter into the prepared pan, smooth the top, and bake for 25–30 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack for 2 hours before frosting.
- Beat the frosting butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract until smooth.
- Divide frosting and mix with gel food coloring as desired. Frost the cooled cake and decorate with gold star sprinkles and black sanding sugar.